Halve the peppers lengthwise through the stems, leaving the stems attached. remove the seeds and white membrane. place the peppers cut side down in a large microwave safe dish. Add 1/2 inch of water, cover and microwave on high until the peppers are just softened, 7 to 9 minutes (some may prefer softer peppers before filling). Let cool slightly, drain and set aside.

Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8-10 minutes. drain and rinse with cold water.

Mash the chickpeas into a chunky paste with a fork, leaving some whole.

Heat oil in a large non stick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Add spinach and oregano and cook, stirring until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 2/3 of the feat, tomatoes, vinegar and salt; cook until heated through, about 1 minute. Divide the filling among the peppers halves and sprinkle each with some of the remaining feta.